Dip/Sauce Fish, Cold and Warm

Submitted by Scandigirl

"This Dip/Sauce I often use for all types of fish, both cold and hot. For every day use I choose light sour cream only; we don't need the extra calories! Note: Cooking time is refridgeration time (30 minutes)!"

 

• Ready In: 35mins
• Ingredients: 7
• Serves: 4

ingredients

• 175 ml light sour cream
• 175 ml sour cream, regular
• 73.94 ml black caviar
• 29.58 ml dill, fresh,finely chopped
• 2.46 ml coarse salt
• 0.61 ml pepper

• Decoration

• 14.79 ml black caviar

directions

1. Mix sour cream with caviar and dild.
2. Taste with salt and pepper.
3. If the sauce appear too thick, thin with a small amount of milk or cream.
4. Let the dip/sauce stand 30 minutes in the fridge.
5. Stir just before serving and decorate with 1 Tbsp.
6. Caviar.